classic passata sauce
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- Solomon McCormick
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1 classic passata sauce PREPARATION: 45 minutes YIELD: 6-1/3 cups 1 2 cup extra virgin olive oil 1 medium yellow onion, diced 3 cloves garlic, chopped 1 tbsp. sea salt 1 can (28 oz) quality tomato purée 1 can (28 oz) quality plum tomatoes freshly ground black pepper METHOD: Preheat a large saucepan on medium heat. Add 1/4 cup of olive oil + the diced onion. Cook until the onion becomes translucent. Try not to let the onion brown. Add chopped garlic + stir, not letting ingredients get too dark. Mix in tomato purée and plum tomatoes. Increase heat to medium high + bring to a boil. Stir frequently. Reduce heat to low + cook gently for 20 minutes. Season with sea salt, pepper + add remaining 1/4 cup of olive oil. Stir. This classic sauce can be used as a light base for your homemade pizza, or on top of your favourite pasta. Season with fresh or dried Italiano herbs. Passata can also be used as a spread on a Panini; or as a base for a Cioppino stew or any type of chili.
2 smooth passata sauce If you prefer a smooth pizza or pasta sauce, your Classic Passata can be zapped with a hand blender or run through a ricer. Allow sauce to cool prior to use on a pizza as a hot sauce can activate the dough + be very difficult to work with. Once cool, use right away or store in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
3 arrabiata sauce YIELD: 6-1/3 cups 2 tsp. chili seasoning METHOD: Follow our Classic Passata recipe for this spicy Arrabiata sauce then just add 2 tsp. of chili seasoning to the onions at the start of the Classic Passata recipe! Presto you now have your pasta with a bite. (Note: The name alone is worth it cause it sounds sophisticated like you really know your way around the cucina.)
4 puttanesca sauce YIELD: 6-2/3 cups 1/3 cup red wine 2 anchovies 1 tsp. capers 1/2 cup calabrese olives METHOD: Follow the Classic Passata recipe. For Puttanesca, a gourmet version of Classic Passata when you re sautéing the onions + garlic, add 1/3 cup of red wine + simmer until the wine is evaporated. Add 2 anchovies + break up with a spoon into the mixture. Then add 1/2 cup of roughly chopped and pitted olives + the capers. Then continue with remainder of the Classic Passata recipe.
5 Italian herb sauce YIELD: 6-1/3 cups 2 tbsp. Italian seasoning METHOD: For an Italian Herb Sauce, just follow the Classic Passata recipe + add the Italian seasoning to the onions. Continue with remainder of the Passata recipe. To get truly gourmet, top with your favourite fresh herbs prior to serving. Enjoy.
6 creamy tomato sauce YIELD: 7 cups ml Panago Cucina Italiano Garlic Dip METHOD: For a Creamy Tomato Sauce, just follow the Classic Passata recipe. When complete, remove from heat + allow sauce to cool slightly. Stir in Panago Cucina Italiano Garlic Dip. Voilà!
7 classic passata with kalamatas YIELD: 7 cups 2 tsp. chili seasoning ml kalamata olives (pits removed) METHOD: Follow the Classic Passata Recipe. For this Mediterranean version of Classic Passata, add chili seasoning + olives while sautéing the onions. Finish recipe as usual. Serve + enjoy.
8 traditional pesto sauce YIELD: 3/4 cup 25 fresh basil leaves (large) 2 garlic cloves, chopped 5 tbsp. extra virgin olive oil 1/3 cup romano cheese 1/3 cup grated parmesan cheese pinch of sea salt METHOD: Place basil, garlic, olive oil + sea salt into food processor. Blend briefly at medium speed. Add both cheeses + process again until well combined + relatively smooth. Top on freshly tossed pasta or as a pesto pizza sauce. Your choice, but linguine (called trenette in Liguria) is sublime. Garnish with fresh basil. Enjoy!
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